Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add pasta, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
Heat 2 Tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook for 2 minutes. Add carrots and cauliflower, cook until they soften, about 3 minutes. Add green beans and zucchini, cook another 3 minutes. Transfer to a medium bowl and place in the refrigerator for 20 minutes to cool.
Meanwhile, lay the sliced prosciutto on a baking sheet and place in a 350 oven for 8-12 minutes, just until crisp. Remove from the oven and let cool.
Remove the minestrone from the refrigerator and stir in remaining olive oil, vinegar, tomatoes, basil, beans and pasta. Season with salt and pepper.
To serve, place Fresh Express Premium Romaine on four plates and top with the chilled minestrone mixture and the crispy prosciutto.