In a soup pot, heat the oil over medium heat, add the proscuito, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the Greens (escarole, swiss chard or spinach), stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved proscuitto and season with salt (be careful with the salt as proscuitto can be quite salty and you might not need much, if any) and pepper to taste. Serve with the oil and/or parmesan cheese sprinkled on top.