"Turkey" Noodle Soup

(recipe from Whole Foods Market, but I made it vegan)

1 medium onion, chopped
2 carrots, chopped
2 ribs celery, thinly sliced
2 cloves garlic, minced
4 cups vegetable broth
4 sprigs fresh thyme (I used several teaspoons dried)
1 bunch kale, thick stems removed and leaves thinly sliced
2 cups whole-wheat elbow macaroni
1 package seitan, shredded (about 2 cups)
salt & pepper to taste

In a large saucepan over medium-high heat, saute onion, carrots, celery, and garlic in 1/2 cup broth or water for 6 to 7 minutes, or until vegetables are tender and beginning to brown, stirring occasionally.  Stir in broth, 4 cups water, and thyme and bring to a boil.  Add kale and macaroni and return to a boil.  Cook about 5 minutes or until macaroni is al dente.  Stir in seitan, salt, and pepper and cook 2 to 3 minutes longer, or until seitan is heated through.  Remove thyme sprigs before serving.