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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 10%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 9g
  • Carbohydrate: 35.5g
  • Fiber: 6.2g
  • Cholesterol: 1mg
  • Iron: 1.9mg
  • Sodium: 951mg
  • Calcium: 132mg

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

  1. 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.
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