Minestrone

Does anyone have a good minestrone recipe? I found a few on the food network and combined them into this, but since I haven't made it yet, I'm up for criticm on how it could be improved. I know it doesn't have cannellini beans, and that's a classic minestrone ingredient, but I really dont' like them in soup. And I would've used pancetta instead of bacon, but there's no place around here to buy it.

Minestrone

1/4 c. Olive oil
2 Stalks Celery, chopped
4 Garlic cloves, minced
5 Carrots, chopped
3 Leeks, chopped
4 slices Bacon
2 c. Vegetable stock
4 c. Beef stock
3 large Tomatoes, seeded and diced
1/2 lb. Tubetti pasta
1 T. Parsley, finely chopped
1 T. Marjoram, bound in cheesecloth
1 T. Rosemary, bound in cheesecloth
4 Sage leaves, bound in cheesecloth
2 Bay leaves
1/2 c. dry white wine
8 T. (1 stick) unsalted (preferably sweet) butter
Parmigiano reggiano cheese, to taste

1. Create a bouquet garni by wrapping the marjoram, rosemary, sage & bay leaves in cheesecloth. Set aside. (Cheesecloth is available at most grocery stores now, but if unavailable, you could leave the sprigs of each spice whole and remove them before serving.)

2. Add the olive oil to a large stock pot set on medium high heat. Add the bacon and brown. Add the garlic, onion, and leeks and cook until softened, about 10 minutes.

3. Add the celery, carrots and white wine and cook over moderate heat until the wine reduces significantly. Add the potatoes, tomatoes, bouquet garni and both kinds of stock. Simmer for about 20 minutes, or until potatoes are nearly firm. Add the tubetti and continue simmering until the pasta is soft, 10 minutes. Turn off the heat and add the butter. Stir until completely melted.

4. Remove bouquet garni and Top with parmigiano reggiano cheese to taste.