Start Instant pot on saute mode and add 2 tablespoons of olive oil.
Add the onions, garlic, carrots, celery, zucchini, and saute for 2 minutes.
Add rinsed and washed cannellini beans, rinsed and washed dried pink lentils, tomato puree and halved baby tomatoes.
Add vegetable broth, oregano, parsley, mixed herbs, black pepper, salt and stir it well.
Put the lid on the instant pot and set it to beans/ stew mode.
Once done, allow natural pressure release for 5 minutes then force release the pressure by moving the valve to ventilating position. Check the seasoning and consistency of the soup. If you like it thicker take out a small portion and blend it.
Return the blended soup back to the pan and mix well. Add white wine vinegar and stir to mix well.
Serve it hot with a generous sprinkle of parmesan cheese and a crostini or toasted bread if you like.