Saute diced onion, minced garlic, cubed carrots, celery and sliced scallions in olive oil with red pepper flakes.
Let the veggies sweat and get soft. Once soft, blend the veggies and return to the pot. Add oregano, basil salt and pepper to taste. Add mushroom and veggie stock. Add no-chicken base.
Julienne the head of cabbage and add to the pot. Let this simmer for a while to get soft. Add diced yellow squash, chickpeas and cannelini beans. Continue to let simmer.
Adjust seasonings and add base to taste. Let simmer to preference of softness of veggies and enjoy.

1 Cabbage
1 onion
2 cloves garlic
1 celery heart
1 bunch of scallions
6 carrots
Oregano, basil, salt, pepper, red pepper flakes to taste
1 carton of mushrooms
1 carton veggie stock, better than bullion brand no-chicken base
1 can tomatoes, diced
1 yellow squash or zucchini
1/2 can chickpeas
1/2 can of cannelini beans