Recipe: Mediterranean Vegetable Soup

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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.

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 (15.5 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
¼ 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, sauté 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 5 minutes.
  4. Serve with yogurt.

Nutrition information

Each serving contains:
Calories: 185
Fat: 2g
Saturated fat: 0g
Sodium: 600mg
Protein: 9g
Carbohydrate: 35g
Sugars: 0g
Dietary fiber: 6g

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

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