Spring Pesto Panzanella

Name: Spring Pesto Panzanella
Ingredients: 1 ciabatta loaf; 1/4 cup olive oil; 4 cloves garlic, minced; 6 tablespoons parmesan cheese; 1 pound asparagus, cut into 1-inch slices; 6 leeks, green parts removed, thinly sliced; 2 cups white beans; 5 tomatoes, chopped; 8 ounces sun-dried tomatoes; 1 head of butter lettuce; 1/3 cup pesto; 1 tablespoon balsamic vinegar; salt and pepper, to taste