Feta Sweet Potato and White Bean Soup - a savory and comforting soup recipe. This soup is so flavorful and good, it might be one of my favorite soup recipes every. The combination of the fresh herbs and salty feta is to die for.
I love soup. For more yummy soup recipes try my miso sweet potato stew or my miso cabbage soup.
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Why you'll love this mediterranean feta white bean stew
It is easy to make and made on one pot.
It is vegetarian, gluten free and can be made dairy free.
Thanks to the white beans and feta this soup is high in protein.
It is the coziest healthy fall or winter dinner.
Ingredients
- olive oil
- onion
- sweet potato
- celery
- garlic
- thyme
- paprika
- cumin
- oregano
- sage
- feta
- kale
- vegetable broth
- white beans
- lemon
See the recipe card for full information on ingredients and quantities.
Substitutions
- feta - I believe goat cheese would be a good sub here. Also you can use vegan feta or just omit the feta to keep this dairy free.
- vegetable broth - use chicken broth or chicken bone broth as a sub.
Step-by-Step Instructions
Cook onions, celery and garlic.
Add all ingredients except for kale and simmer.
Fold in kale.
Serve and enjoy.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
I like using Eden Foods canned beans as they are pressure cooked, soaked and easier to digest.
A good quality feta will make this recipe. I love Mt. Vikos or Kourellas feta.
If you want to bump up the protein use bone broth in this recipe.
Recipe FAQS
Yes. It is lower in fat and higher in protein than most cheeses.
White beans are high in fiber and vitamins such as magnesium. They are also a protein source.
Yes, use vegan feta or omit the feta.
Other soups and stews to try
If you make this Feta Sweet Potato and White Bean Soup, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
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Feta Sweet Potato and White Bean Soup
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil can sub avocado oil or butter
- 1 small onion - finely chopped
- 1 small sweet potato - diced about 2 cups worth
- 2 stalks celery - finely chopped
- 6-8 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon fresh ground pepper
- ½ teaspoon chili flakes - optional for spice
- ¼-3/4 teaspoon salt adjust to your saltiness preference
- ¼ cup fresh sage - finely chopped
- 1 ~5 oz block feta - crumbled
- 3 cups vegetable broth or chicken broth* sub chicken bone broth for extra protein
- 2 cans white beans - drained
- juice from ½ lemon
- 1-2 cups fresh chopped kale or green of choice
Instructions
- Heat oil in a soup pot over medium heat. Add onion and cook for 3 minutes.
- Add garlic, celery, thyme, paprika, cumin, oregano, chili flakes salt and pepper. Toss everything together and cook for 5 more minutes.
- Add all remaining ingredients to the pot except for the kale. Bring to a boil and then lower to a simmer. Simmer for 10-15 more minutes, until the sweet potatoes are fork tender.
- Optional: For a creamier soup, add 1 cup of the soup to a blender and blend until smooth. Add the pureed soup back to the pot and mix together. Alternatively you can partially blend it with an immersion blender.
- Add kale to the pot and stir until wilted. Divide out soup and serve.
SB says
This was really good, perfect for a snowy/rainy day! I had to make some modifications. For instance, roasted my sweet potatoes first for about 30 minutes because there’s no way they are getting fully cooked in 12 minutes. I also added a cup of small pasta noodles to beat it up a little more. I simmered the soup for about an hour to let the flavors really soak in. I used spinach instead of kale. Thanks for the idea!
Kristi says
Thanks sb! I can assure you the sweet potatoes get cooked in the pot, I have made this recipe many times as have others.
Esther Dekker says
Super heerlijke soep 🙌😋
Kristi says
thank you Esther!!
Monica says
Just made this recipe on a whim after seeing it on Threads! It is AMAZING! This is coming from someone who isn’t a huge soup person! Thank you soooo much for the recipe, I will be making it again!
Kristi says
Thank you Monica!
Sophia says
Delicious! I used a large parmesan rind that I had on hand in addition to some crumbled feta and blended some for the soup for the creamier version you mentioned. Will be adding this into my fall rotation.
Kristi says
Thanks sophia!
Ashley says
Amazing dish! It was easy to customize, very little prep to do which saves so much time. I took this to a pot luck at work as well and everyone asked for the recipe! Simple, hearty, delicious. I will absolutely make this again!
Kristi says
Thank you Ashley!
Alicia Sperry says
So flavorful and perfect for fall! I’ll definitely be making this again
Kristi says
Thank you alicia!
J says
Ingredient list doesn’t match the actual recipe. It leaves out the kale and the red and black peppers.
Kristi says
Not sure what you're tlaking about - all the correct ingredients are listed on the recipe card.