Mediterranean Vegetable Soup

Ingredients

• 15.5 ounce chickpeas drained and rinsed canned garbanzo beans
• 14.5 ounce canned tomatoes diced canned
• 0.3 teaspoon pepper red crushed
• 0.3 cup yogurt plain low-fat
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 14.5 ounce vegetable broth canned
• 1 cup water 
• 1 cup baby squash yellow chopped
• 1 cup zucchini chopped

Equipment

• sauce pan

Directions

1. Heat a large saucepan coated with cooking spray over medium-high heat.
2. Add onion; saut 3 minutes.
3. Add zucchini and yellow squash; saut 3 minutes.
4. Add water and next 5 ingredients (water through broth); bring to a boil. Reduce heat, and simmer 5 minutes.
5. Serve with yogurt.