In a large saucepan bring chicken broth and water to boiling. Stir in orzo, onion, and herbs de Provence. Reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until orzo is just tender and most of the liquid is absorbed, stirring frequently.
Stir in red beans, prosciutto, and parsley. Heat through. Spoon mixture into 4 individual bowls. Top each serving with Parmesan cheese. Makes 4 main-dish servings.