Rinse, trim and cut beans diagonally into finger-width-thick strips. Peel and onion.
Peel and dice carrots. Dice celery. Melt butter in a pan and sauté onions until translucent. Add remaining vegetables, honey, savory, broth and cream and simmer about 20 minutes.
Stir in diced feta. Season well with salt and pepper and serve stew sprinkled with chopped almonds.