Mediterranean Vegetable Soup

Classic vegetable soup goes Mediterranean with the addition of canned chickpeas, oregano, and a dollop of yogurt.

Yield:

4 servings (serving size: 1 1/2 cups soup and 1 tablespoon yogurt)

Recipe from

Nutritional Information

Calories 185
Caloriesfromfat 10 %
Fat 2.1 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 0.6 g
Protein 9 g
Carbohydrate 35.5 g
Fiber 6.2 g
Cholesterol 1 mg
Iron 1.9 mg
Sodium 951 mg
Calcium 132 mg

Ingredients

Cooking spray
1/2 cup chopped onion
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup water
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (14 1/2-ounce) can vegetable broth
1/4 cup plain low-fat yogurt

Preparation

Heat a large saucepan coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add zucchini and yellow squash; sauté 3 minutes. Add water and next 5 ingredients (water through broth); bring to a boil. Reduce heat, and simmer 5 minutes. Serve with yogurt.

Note:

Allison Fishman,

April 2004