In a large saucepan, heat the oil over medium heat. Add shallots and garlic. Cook and stir over medium heat for 3 minutes. Add drained mushrooms, prosciutto or fully cooked ham, and thyme sprigs. Cook and stir for 3 minutes more. Add the reserved beef broth, water, and red wine. Bring to boiling; reduce heat. Simmer, uncovered, over medium-high heat for 10 to 15 minutes or until liquid has reduced by half, stirring often. Reduce heat to medium. Stir in reserved beans, Swiss chard stem pieces, and tomatoes. Cook for 5 minutes more, stirring occasionally. Stir in chard leaf shreds and parsley. Cook and stir for 1 to 2 minutes more or just until leaves start to wilt. Season to taste with salt and black pepper. Remove thyme sprigs; discard. Serve with Porcini-Herb Crusted Roast Rack of Lamb.