In a large pot, heat up the olive oil over medium-high heat. Add in the diced onion, celery and potatoes and cook for about 5 minutes.
While your veggies are heating up, grab a smaller pot and fill it with water for your ditalini. Bring the water to a boil and drop the ditalini – cook to package directions.
Add the beans, garlic powder, Murals seasoning and chicken stock to your onions, celery, and potatoes. Bring to a boil and cook for 10 minutes.
Check the potatoes and make sure they’re cooked through. Add the swiss chard and season with salt and pepper. Depending on the stock you used, the amounts of salt will differ. Go with your gut and your taste buds.
Add ditalini to your bowl of pasta when you serve it – this keeps the ditalini from being too mushy when you store the leftovers.
Recipe Notes
Adapted from Solid Good Eats (www.solidgoodeats.com)