Recipe: Mediterranean Vegetable Soup

This hearty vegetable soup of zucchini, yellow squash and chickpeas will warm you up inside. Stewed tomatoes, vegetable broth and a dollop of yogurt make a tasty broth sure to keep you cozy all fall and winter long!

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, 15.5-ounce can chickpeas (garbanzo beans),
drained and rinsed
1, 14.5-ounce can no salt added diced tomatoes
1, 14.5-ounce can low sodium vegetable broth
1/4 cup plain low-fat yogurt

Directions

1. Heat a large saucepan coated with cooking spray over medium high heat. Add onion, sauté for 3 minutes. Add zucchini and yellow squash, and sauté for another 3 minutes.
2. Add water, dried oregano, crushed red pepper, chickpeas, diced tomatoes and vegetable broth. Bring to a boil.
3. Reduce heat, and simmer for 5 minutes.
4. Serve with a dollop of yogurt.

Nutrition information (per serving)

Calories: 185
Total fat: 2 g
Saturated fat: 0 g
Sodium: 600 mg
Protein: 9 g
Carbohydrate: 35 g
Sugar: 0 g
Dietary fiber: 6 g

— Adapted from a recipe published in Cooking Light. *Modified to meet Go! Foods® criteria.