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