Classic vegetable soup goes Mediterranean with the addition of canned chickpeas, oregano, and a dollop of yogurt.
Cooking Light APRIL 2004
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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