2 cups water, making sure that no lumps remain
3 tablespoons curry powder
1 clove garlic, crushed
2 tablespoons sesame seeds
3 tablespoons shredded sesame leaves
2 tablespoons vegetable oil
3 ripe tomatoes, diced
In a small bowl, whisk together 2 cups water and curry powder. Add garlic, sesame seeds and sesame leaves and cook until tender, about 5 minutes. Separate mixture into 2 cups and rapidly simmer for an additional minute. Meanwhile, boil tomatoes in high heat for 2 minutes. (Note: Use a small pinch of salt to prevent sticking.)
In another bowl, combine tomatoes, oil, tomatoes and canned beans. Pour almost all the mixture over tomato soup and simmer until heated through. (Keep an eye on the soup so that it does not catch fire.) Serve hot with tortellini or fresh pasta.