Italiaanse tomatensoep met rode en gele tomaten

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100 gr tagliatelle
zout
1 pot runderfond (400 ml)
1 dl droge witte wijn
1 tablet tomatenbouillon (Aroma Mediterraneo)
3 kleine rode en 3 kleine gele tomaatjes
5 takjes basilicum
peper
enkele verse blaadjes of wat gedroogde basilicum
4 soepstengels
4 plakjes rauwe ham

Kook de tagliatelle in ruim water met wat zout volgens de
aanwijzingen op de verpakking gaar.
Breng intussen de fond met de wijn, het bouillontablet en 2 dl
water aan de kook.
Was de tomaten en snijd ze overdwars in dunne plakjes.
Maak de takjes basilicum schoon en snijd de blaadjes in
reepjes.
Voeg de tagliatelle aan de bouillon toe en warm goed door.
Schep er de tomaat en de basilicum door en breng de soep op
smaak met wat peper en zout en warm nog 1 minuut goed
door.
Verdeel de soep over 4 borden en garneer met wat
basilicumblaadjes of gedroogde basilicum.
Serveer met de soepstengels, omwikkeld met de plakjes rauwe
ham.