summary

Inspired by this beautiful terracotta-colored dutch oven, we wanted to create a vibrantly colored soup with cozy fall vibes. Fresh green beans, loads of parsley and the deep red soup base make a perfect backdrop for the fried feta!

ingredients

Vegetable Soup
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
6 cloves garlic, minced
1 14.5-ounce can diced tomatoes
2 tablespoons tomato paste
1 pound baby Yukon potatoes, cut into 1½-inch pieces
4 cups vegetable stock
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper, plus more for serving
12 ounces green beans, ends trimmed and cut into 1½-inch pieces
½ cup finely chopped flat leaf parsley
1–2 tablespoons chopped fresh dill, plus more for serving
Fried Feta
1 large egg
¾ cup panko breadcrumbs
1 8-ounce block feta cheese, cut into 1-inch cubes
¼ cup vegetable oil
3 tablespoons extra-virgin olive oil
Flaky salt, for serving

directions

Heat the olive oil in a large dutch oven or stock pot over medium-high. When the oil shimmers, add the onions and cook until soft, about 4 minutes. Add garlic and cook, stirring until fragrant, about 1 more minute.
Add the tomatoes and tomato paste and cook, stirring until tomato paste is fully incorporated, about 3 minutes.
Add the potatoes along with the vegetable stock, salt and pepper, stirring to combine. Bring to a simmer over high heat. Reduce heat to low, cover and cook until the potatoes are tender, about 20 minutes.
Stir in the green beans, parsley and dill. Bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until the green beans are tender, about 10 minutes.
Meanwhile, make the fried feta. In a shallow bowl, beat the egg. In a separate shallow bowl, add the panko. Working with one piece at a time, dip the feta in the egg, turning to coat on all sides, allowing the excess to drip off. Transfer the feta to the panko and coat on all sides, gently pressing to adhere. Transfer the prepared feta to a plate.
Heat the vegetable oil and olive oil in a fry pan over medium heat. Once the oil shimmers, add the feta and cook undisturbed, until golden brown on the bottom, 1 to 2 minutes. Flip and repeat until browned on all sides, about 6 minutes total.
Divide the soup between four bowls and top each with fried feta. Sprinkle with flaky salt, additional pepper and dill if desired.

notes

Use a garlic press to mince lots of garlic cloves without having to peel them first.

Feta that has been sitting on the counter a while will melt more and flatten slightly during frying. If you prefer the feta to hold its shape better, pull it from the fridge and immediately cut, coat and fry it. Either way is delicious!