Butter bean: 1 tin
Macaroni: ½ cup
Chopped tomato: 1 tin
Garlic: 2 cloves
Spring onions: 1
Freshly crushed pepper
Finely chop garlic. Dice onions into small cubes. Finely chop spring onion and keep aside for garnish. Open the tin of butter bean and tomato and keep it ready.
Boil water and add macaroni and salt. Boil till macaroni is al-dente. Add 1 tbs olive oil in the water and mix well, so macaroni doesn’t stick. Add butter bean with macaroni and heat it for 1 minute. Drain off most of the water but not all.
Heat the pot and add 1 tbs of olive oil. To make it rich add more olive oil. Add 2 tbs of freshly crushed pepper. Once the pepper starts crackling add garlic. Stir for 1 minute. Add onions. Turn the heat to low flame as onions should be cooked but crunchy. After one minute add macaroni and butter beans mix well. Add chopped tomato and mix well. Add 1 cup of water. Add salt to taste. Add one tbs of olive oil. Add 3 tbs of freshly crushed pepper. Let it heat for 10 minutes. Make sure the heat is low and onions don’t get overcooked. Onions should be crunchy. Keep stirring occasionally. After 10 minutes, soup will be nicely cooked.
Remove it from the flame. Garnish spring onions and serve hot.