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

Allison Fishman
Recipe by Cooking Light April 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

185 calories; calories from fat 10%; fat 2.1g; saturated fat 0.3g; mono fat 0.4g; poly fat 0.6g; protein 9g; carbohydrates 35.5g; fiber 6.2g; cholesterol 1mg; iron 1.9mg; sodium 951mg; calcium 132mg.
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