Slice the frozen sausage crosswise and brown with olive oil in dutch oven.
Add onion, garlic, carrots, and basil. Cook for 5 minutes.
Add zucchini, tomatoes with the liquid, bouillion,cabbage, salt, and pepper.
Bring soup to a boil and then reduce the heat. Simmer covered for 1 hour.
Add the beans, rice, and wine. Cook for 20 minutes, until rice is done.
Let cool and then refrigerate.
Reheat soup for 20 minutes. Soup should be thick. If not add more bouillion. Top with cheese and serve.