Heat oil in a large saucepan over medium heat.

Sweat onions, garlic, chilli pepper flakes, celery and carrots in the oil for 5 minutes, stirring occasionally. Season with salt and pepper.

Add tomato, pasta and stock and bring to a simmer. Let cook for about 10 minutes or until pasta is al dente.

While soup is cooking, prepare the panini.

Lay 2 slices of the bread onto a clean work surface. Divide the tomatoes in an even layer over each slice of bread and season with salt and pepper. Divide basil over the tomatoes and lay the mozzarella over the basil and season with salt and pepper.

Place the 2 remaining bread slices on top and brush the outside of each sandwich with a little olive oil.

Place sandwiches onto a preheated sandwich press or char grill pan over medium heat and cook for 1-2 minutes per side while applying light pressure until cheese has melted and the bread is nicely toasted, then remove from the heat to a cutting board.

Once pasta is cooked, reduce heat to low and add beans, broccoli and zucchini and cook for a further 3-4 minutes.

Remove soup from the heat and add spinach, basil and lemon, season to taste with salt and pepper.

Using a sharp serrated knife cut each panini in half on an angle. Ladle the soup evenly among four serving bowls, garnish with parmesan and serve with the panini.