Prepare beans by boiling in salted water until tender (refer to back of pack for detailed instructions). Drain the beans.
Heat oil and add the chilli, thyme and garlic, cooking until garlic has softened Add the prosciutto and stir until it begins to brown. Add the capsicum, balsamic vinegar and cooked white beans. Cook for approximately 3 minutes, tossing occasionally until heated through. Remove the thyme sprig.
Season to taste. Add the basil, rocket and spinach leaves. Toss gently and place on a serving platter. Add avocado slices, parmesan shavings and an extra splash of balsamic vinegar to serve.