Bank holiday banger soup

Ingredients
6 sausages (2 per person (I used some Chorizo style Chipolatas))
1 onion, diced
1 clove of garlic, crushed
1 teaspoon of paprika
1 hot red chilli, diced (seeds & pith removed unless you like it HOTHOT)
2 tins of chopped tomatoes
1 tin of kidney beans, rinsed
A squeeze (a table spoon-ish) of tomato paste (if you have some)
fresh ground black pepper
A little olive oil 
Cheddar cheese, grated
Bread to serve
Method
Fry off the diced onion, in a large heavy bottomed pan with a lid, over a medium-high heat, with the oil and paprika, until translucent and tender.
Reduce the heat a little and add the garlic and sausages. When the sausages are nicely coloured and beginning to firm (7-10 mins later, depending on the size of your sausages) add to the pan the tomatoes, beans, chlli and tomato paste. Stir. Bring to a simmer and allow it to bubble uninterrupted for about 10 mins.
Divide between bowls, top with grated cheese and serve with hot toast.