Prepare Bouquet Garni; set aside. In a 10- to 12-quart kettle or Dutch oven cook bacon until crisp, stirring frequently. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons drippings in pan**. Brown beef shanks on both sides in reserved drippings. Add water, potatoes, onions, carrots, turnips, undrained beans, garlic, and Bouquet Garni. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Add cabbage; cover and simmer 30 minutes more or until meat is tender.

Discard Bouquet Garni. Remove beef shanks; cool slightly. Remove meat from bones and shred; return to soup. Skim fat from soup. Heat through. Stir in cooked bacon or prosciutto. Season to taste with salt.

To serve, transfer soup to a tureen. Place a slice of bread in bottom of soup plate and ladle soup over bread. Makes 8 main-dish servings.

Cut a 10-inch square of double-layered 100 percent cotton cheesecloth. Place 2 bay leaves, 8 sprigs of parsley, 12 lightly crushed whole black peppercorns, and 4 or 5 sprigs each of fresh thyme and marjoram on center of cheesecloth. Draw up four corners of square to create a bag and secure with clean kitchen string.

If using prosciutto, add oil, if necessary, to equal 2 tablespoons.