Name: Mediterranean Vegetable Soup
Yield: 4 servings (serving size: 1 1/2 cups soup and 1 tablespoon yogurt)
Ingredients: Cooking spray; ½ cup chopped onion; 1 cup chopped zucchini; 1 cup chopped yellow squash; 1 cup water; ½ teaspoon dried oregano; ¼ 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; ¼ cup plain low-fat yogurt

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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Mediterranean Vegetable Soup

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