Heat the butter and fry the onion for 2 minutes, only stirring to avoid sticking.

Add the pepper, chilli and mushrooms and fry for a further 3 minutes, stirring occasionally. Then stir in the carrots plus cabbage and cook for a further minute.

Meanwhile, heat the daube sauce in a large saucepan or stockpot, occasionally stirring gently but thoroughly. Add in the fried ingredients and then the water. Bring to the boil, stirring almost continuously.

Cover and simmer for 15 minutes, stirring occasionally.

Stir in the pasta and cook for a further 10 minutes, stirring occasionally to avoid sticking. Check two or three times and if needed add a little more water.

Season to taste and immediately serve piping hot, adding some Parmesan cheese to each bowl if wished. Note that I did not whizz this dish, preferring it chunky. Nice bread goes well with this soup but it’s so hearty in itself that you may think that unnecessary!