Heat a pot over medium heat. Once hot, add the oil. Saute the onion, celery, carrot, and garlic until the celery starts to soften and the onion becomes translucent.

Add the diced tomatoes, broth, beans, marjoram, and thyme. Season with salt and pepper. Cover with a lid and bring to a simmer for 15 minutes. Stir in the pasta, cover with a lid, and cook until the pasta is tender. Refer to the directions for pasta cooking time. Once the pasta is tender, season with salt and pepper to taste. Remove the marjoram and thyme stems.

Preheat a panini-style grill. Lightly grease with nonstick spray.

Spread the mustard and mayo on one side of each slice of bread. Layer the bread with cheese, apple, turkey, and cheese on top.

Place the sandwich on the panini-style grill and cook until golden brown on both sides and the cheese is melted. Cook to an internal temperature of 165°F (74°C) for the turkey and cheese to fully melt. Cut in half. (Alternatively, use a nonstick pan greased with nonstick spray; cook the sandwich on both sides to golden brown, covered with a lid to melt the cheese.)

Mix the sparkling water and lemon. Serve over ice if desired.

Serve the apple cheddar and turkey panini with minestrone soup and lemon sparkling water.