1 Peel the onion and garlic and finely dice.
2 Rinse thyme and shake dry.
3 Heat oil in a pot. Sauté onion, garlic and thyme over medium-high heat, stirring constantly, for 2 minutes.
4 In a large pot mix the broth, soup vegetables and bay leaf and season with salt and pepper. Bring the soup to a boil, cover and cook over low heat for 20 minutes.
5 Rinse tomato, cut out the stem and dice.
6 Rinse arugula and shake dry. Cut off and discard the coarse stems. Cut the leaves crosswise into strips.
7 Add the tomato and arugula, cover the pot and cook for 2 minutes. Season to taste with salt and pepper and serve.