Mediterranean Vegetable Soup - cooking recipe

Ingredients

1/2 cup onion, chopped
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup water
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can vegetable broth
1/2 cup plain low-fat yogurt

Preparation

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