Heat oil in a deep non-stick pan, add garlic, spring onion bulbs and babycorns and sauté for two minutes.
Add kidney beans and vegetable stock and mix well.
Add macaroni and mix. Cover and simmer for ten minutes or till the macaroni gets cooked.
Stir in tomato puree, spring onion greens, tomato and mix.
Add Tabasco sauce, salt, pepper powder, thyme and basil leaves and mix well.